Kung Pao Stir-Fry

This quick and savory Kung Pao-style stir-fry delivers a satisfying balance of sweet, salty, and spicy flavors. Tender strips of chicken breast are marinated in cornstarch and teriyaki sauce, then flash-seared for a perfect texture. The dish is tossed with crisp romaine lettuce for a fresh crunch and finished with roasted peanuts. It&# 226;ÂÂs an excellent weeknight dinner that comes together in under thirty minutes. The teriyaki glaze thickens beautifully, coating every bite in rich flavor. Serve over steamed rice for a complete meal. This recipe is perfect for busy evenings when you want restaurant-quality Chinese food at home without the hassle.

Cooking Method: Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 61.9

Description

This quick and savory Kung Pao-style stir-fry delivers a satisfying balance of sweet, salty, and spicy flavors. Tender strips of chicken breast are marinated in cornstarch and teriyaki sauce, then flash-seared for a perfect texture. The dish is tossed with crisp romaine lettuce for a fresh crunch and finished with roasted peanuts. It&# 226;ÂÂs an excellent weeknight dinner that comes together in under thirty minutes. The teriyaki glaze thickens beautifully, coating every bite in rich flavor. Serve over steamed rice for a complete meal. This recipe is perfect for busy evenings when you want restaurant-quality Chinese food at home without the hassle.

Ingredients

1 Whole Chicken breast,
2 tb Cornstarch, divided
3 tb Kikkoman teriyaki sauce, divided
1/4 ts Ground red pepper (cayenne)
3/4 c Water
4 tb Distilled white vinegar
3/4 lb Romaine lettuce
2 tb Oil, divided
1/3 c Roasted peanuts

Directions

1
Cut the chicken breast into thin strips.
2
In a small bowl, combine 1 tablespoon cornstarch, 1 tablespoon teriyaki sauce, and the ground red pepper.
3
Toss the chicken strips in the cornstarch mixture until evenly coated. Let stand for 15 minutes.
4
Meanwhile, in another small bowl, combine the water, remaining 1 tablespoon cornstarch, remaining 2 tablespoons teriyaki sauce, and vinegar. Set aside.
5
Separate the romaine lettuce leaves, rinse well, and pat dry. Cut crosswise into 2-inch strips.
6
Heat 1 tablespoon oil in a wok or large skillet over high heat.
7
Add the chicken strips and stir-fry for about 2 minutes until cooked through. Remove chicken from the pan and set aside.
8
Heat the remaining 1 tablespoon oil in the same pan over high heat.
9
Add the lettuce strips and stir-fry for 1 minute until slightly wilted but still crisp.
10
Return the chicken to the pan. Pour in the teriyaki sauce mixture.
11
Cook and stir constantly until the sauce boils and thickens, about 1 minute.
12
Remove from heat and stir in the roasted peanuts.
13
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 61.9kcal

% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.4g2%
Cholesterol 31.9mg11%
Sodium 27.8mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 11.6g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ingredient Substitution: For a heartier texture, substitute the romaine lettuce with 1 large onion cut into 1/4-inch pieces. Stir-fry the onion for 3-4 minutes until softened before adding the chicken back to the pan.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain the texture of the vegetables.

Tip: Ensure the wok or skillet is very hot before adding the oil to prevent the chicken from steaming rather than searing.

Keywords: chicken, stir fry, kung pao, chinese, teriyaki, peanuts, lettuce, quick dinner, weeknight meal, spicy, savory, wok, easy recipe, gluten free option, family friendly

Read it online: https://www.chefs-mate.com/recipe/kung-pao-stir-fry/